Broccoli with Rigatoni
8 Tbs olive oil
2 Tbs butter
4 garlic cloves, minced
1 bunch broccoli, separated into florets
1 cup chicken broth
1 cup fresh basil, coarsely chopped
1 pound rigatoni
fresh parsley, chopped
In a large skillet, heat oil and butter and gently brown the garlic. Add broccoli and stir gently until pan gets very hot. Add broth, cover, and simmer just until broccoli is al dente.
Add half the basil and the hot rigatoni, to the skillet and mix thoroughly. Put on serving dish and sprinkle with parsley, pepper, grated cheese, and remaining basil.
Note: You don’t have to use rigatoni. Any type of pasta will work.